You guys! I literally sat on my floor, in front of my oven watching this Sausage & Crispy Brussel Sprout Flatbread bake. I sat there like a little kid watching cookies, or like every baker on the Great British Baking Show at one point or another. And watched and waited, checked the timer and waited some more. Really, it was only 14 minutes, but it felt like a lifetime. I could not wait to sink my teeth into this flatbread and it was so worth the wait! This is crazy good.
Years ago, a couple of my friends and I went to Minneapolis for a fun run, well in my case, fun walk. While there, we took in a baseball game and explored the downtown area. Stopped for lunch at this amazing rooftop restaurant called Union. The food was amazing. We munched on roasted fingerling potatoes, I think a veg of some sort and I ordered their fennel sausage flatbread.
Five years later, I still think about that flatbread or maybe pizza is more appropriate name? Either way the soft, chewy crust covered in creamy goat cheese, fennel sausage, sweety drop peppers and roasted crispy Brussel sprouts, is unforgettable. I think there was some micro greens or another type of green on top of that, but that isn’t important. It wasn’t missed, so I’ve nixed it.
The sweety drop peppers are where it’s at. These little peppers are pretty small, but are so juicy and burst when you bite into them. They’re sweet, nothing spicy about them. They’re hard to find, but well worth it when you can. I ordered this small jar (affiliate link) off Amazon. You could probably substitute in roasted red peppers, but it won’t be exactly the same.
Next, let’s talk the Brussel sprouts. I’ve never been a fan, but the menu described them as crispy, which in my mind meant fried. And really, what isn’t good fried? I can’t quite remember if they were actually fried or roasted until they were crisp. Either way, it tempted me enough to give it a try and those crispy bites are everything! It actually makes me wish Brussel Sprouts were the size of potatoes so I could make chips out of them. They are THAT good!
I went with baking the Brussel sprouts when I put my own version together and it works perfectly. Place them on top of all the other ingredients. This way they can really roast under the heat. They end up nice and crunchy. I’m not sure I can actually put into words how good this combination is.
The flatbread is chewy and soft, layered with creamy goat cheese, then spicy fennel sausage. Topped with the juicy sweety drop peppers and crispy Brussel sprouts. All together this flatbread is beyond good. My only dilemma is whether I should serve it as a meal for two or an appetizer for a small crowd? Any suggestions?
How to make Sausage & Crispy Brussel Sprout Flatbread
When I was buying ingredients for this flatbread recipe, I knew I wanted an Italian sausage that had fennel already in it. Luckily, my local Kroger has a version that does, but if you can’t find one, just add in a teaspoon of fennel seeds. I actually stirred in a few extra fennel seeds while the sausage was frying, to make sure that flavour came through.
The sausage should be nice and crumbly. I find the easiest way to crumble the meat is to pull it into small pieces with my hands, before it starts frying. Then use a fork or something similar that will continue to break apart the meat while it cooks.
Once the sausage is cooking, start peeling the Brussel sprouts. I trim the ends and then peel off the leaves. I used about 10 Brussel sprouts and really only the outside leaves. Toss this with olive oil and salt and pepper.
I used a pre-made flatbread, but if you have a favourite recipe for flatbread, go ahead and use it. Smear that with goat cheese, top with sausage, then sweety drop peppers and Brussels sprouts on top of everything. Bake for about 14 minutes or until the goat cheese is soft and the sprouts are toasted and crisp. I finished my flatbread with a light sprinkle of parmesan, but it’s not necessary.
I can’t wait for you guys to give this a try. I’m telling you the combination is incredible. I feel a little guilty about recreating it, like this was a secret recipe that only the chef at Union was suppose to make. This flatbread pizza feels indulgent and gourmet, but it’s super easy to make. Trust me, you won’t be disappointed. Please, if you make this recipe, send me a message or leave a comment below and let me know what you think. Better yet tag a photo on Instragram!
If you love Sausage & Crispy Brussel Sprout Flatbread, check out these other delicious recipes, I’m sure they’ll hit the spot:
- Perfect Party Veggie Pizza
- Easy Two Ingredient Fry Bread
- Creamy Feta Party Dip with Bruschetta Topping
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right hand side of this page and press subscribe.
Sausage and Crispy Brussel Sprout Flatbread
This Sausage and Crispy Brussel Sprout Flatbread is inspired by a restaurant in Minneapolis. It has been at least 5 years since I was there, but I still think about this. So, I decided to recreate it in my own kitchen and this is it! A recipe that will have you thinking about this meal over and over.
INGREDIENTS
- 1 pre-made flatbread
- 2 sweet Italian sausage links
- 1/4 tsp fennel seeds
- 10 Brussel sprouts, leaves only
- 2 oz Sweety Drop Peppers (about 1/2 a jar)
- 4 oz goat cheese
- 1 tsp olive oil, divided
- 1 clove garlic, cut in half
- parmesan cheese, optional
- salt, to taste
- pepper, to taste
INSTRUCTIONS
-
Preheat oven to 425 degrees F.
-
Remove sausages from casing and fry with fennel seeds over medium heat. Break the meat into fine crumbles and fry until cooked through.
-
Meanwhile, clean the Brussel Sprouts, Remove the outer leaves and save these. Peel a few layers down until the leaves get too small. Toss the leaves with 1/2 tsp olive oil and season with salt and pepper
-
Lightly brush the flatbread with the remaining 1/2 tsp olive oil and rub the cut garlic all over the crust. Next, spread the goat cheese over the base. Top that with the sausage and sweety drop peppers and the Brussel Sprouts.
-
Bake for 12-14 minutes until the goat cheese is melted and the Brussel sprouts are browned and crispy.
-
Remove from oven and sprinkle with grated parmesan, if desired. Serve immediately.